:40:01
child prodigy...
:40:03
graduate of Le Cordon Bleu...
:40:05
at age nine.
:40:06
Now, he is fluent in the
cuisine of over 100 nations...
:40:10
and known in
the culinary world...
:40:12
as the Picasso of pate...
:40:14
the Van Gogh of veal...
:40:16
and the Michelangelo of meat.
:40:19
Van hock.
:40:21
And this is
Lady Em of Newark.
:40:26
She has been
cleaning chitterlings...
:40:28
since she was six...
:40:30
and she is known
throughout the hood...
:40:33
as the Patti Labelle
of pork...
:40:35
the Billie Holiday
of hot links...
:40:37
the Aretha Franklin
of fried chicken.
:40:42
l cannot work like this!
:40:44
Olivier...
:40:46
Dramatic exit.
:40:53
Wait. Wait. Where
are you guys going?
:40:55
Sven cannot work
under these conditions!
:40:59
What conditions?
:41:00
The woman in the kitchen...
:41:01
the Patti Labelle of pork--
:41:03
she is the Coolio
of canned meat.
:41:05
l'm gonna go talk to her
right now, and it'll be fine.
:41:07
You guys, please,
please don't leave.
:41:09
Oh, quickly, go.
:41:10
Thank you.
:41:16
This cousin Todd's house?
:41:17
How y'all doing?
What's up, cousin Todd?
:41:19
Jasper, Jerome, why? Why?
:41:25
Here's your ham.
:41:28
What happened?
:41:30
Baby, Sven and Olivier left.
:41:33
They were supposed to cook
brunch for Ms. Peters.
:41:35
What am l
supposed to do now?
:41:37
Look, l raised you and half
your cousins on my cooking.
:41:41
Now, if it's good
enough for them...
:41:42
it's good enough for her.
:41:43
Now, y'all get
that animal outside...
:41:45
and skin him. Go ahead.
:41:46
You're dropping brain
all over the floor.
:41:48
Yes, ma'am.
:41:49
That's our homemade
slip-n-slide.
:41:51
Pick him up.
:41:52
Homemade slip-n-slide.
:41:54
Uh, Brittany.
:41:56
Yes?
:41:57
Low-sodium ham?
:41:59
What's this, baby?